Having mastered the previously with duck we decided to try another
fruit. The fruit content was decided when Babs got a punnet of
plums for 50p. We halved, stoned and sliced all of the plums,
finely chopped garlic, a small onion and 2 red chillies. We combined
3 types of Balsamic Vinegar - garlic, chilli and raspberry and
added a good glug of Port.
We then added the garlic, onion and chilli to some oil to release
the flavour before adding the sliced plums, let the plums soften
a bit before adding 3 tablespoons of Demerara sugar.
We let this simmer to allow the plums to break down until it
became a thick, dark, glossy fruity sauce. Perfect for or any game meat. One punnet of plums made enough sauce
for 4-5 servings.
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